Zucchini Marmalade Jars on Window Sill

Zucchini Marmalade

It’s summer and that means zucchini and lots of it! Something I love is marmalade.  My friend Chris Brown makes amazing marmalade but sadly he now lives and owns a bakery in Matsuyama, Japan so it’s a rare treat when he comes to town and gives us a jar. Years ago I was given this recipe but turned my nose up until I was given a jar.  I was converted.  I ended up making large batches to send to my in-laws in Ontario and also for my parents because they all really liked it. Not your standard marmalade but really tasty and easy to make and it can be done in the microwave! I don’t because I don’t have a big enough container so I have to make it on top of the stove instead!

Makes Approximately Six (8oz.) Jars

6 cups grated yellow zucchini, using the largest hole on the grater
6 cups granulated sugar
1 large orange, cut into eighths, seeds removed
1 large lemon, cut into eighths, seeds removed

Using hot soapy water, wash your jars and sterilize them. Here is the link to Bernardin to see how to prepare your jars.

Prepare the lids using the instructions on the package.

Place the zucchini and sugar in a four-quart microwave-safe bowl. Chop orange and lemon pieces, including the skin, in the food processor. Mix with zucchini and sugar, cover with plastic wrap and let stand overnight.

Microwave on high (full power) for 15 – 20 minutes or until the mixture comes to a full boil, stirring once or twice.

Continue cooking on medium (half power) or the power level that will keep the mixture at a gentle boil; until the consistency is right for jam. This will take from 30 to 60 minutes. Stir occasionally while marmalade is boiling.  OR:

For cooking on top of the stove, place the mixture in a large pot, bring to the boil, reduce the heat to medium and cook for approximately 30 – 45 minutes until the right consistency.  You can check this by placing a small plate in the fridge before you begin cooking the jam and when you want to check the consistency, remove the plate from the fridge, put a small amount of the marmalade on the plate and it should pretty much stay in a mass when you tilt the plate. If it is not there, just cook a bit longer.

When the marmalade is ready, pour into the hot, sterilized jars to ¼ or ½” from the top and place the lids on, then the screw caps. Place the jars onto the rack of a canning pot, carefully lower into the water. Place the lid on, bring to the boil, reduce the heat to medium and boil for 10 minutes. Remove to a clean towel, cover and let cool overnight. The seals should start popping to indicate they are sealed. Sometimes when you give them a light touch they will pop too! It can take a few hours for them all to seal. If they don’t all seal, simply store those ones in the fridge md use first!


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